John Myers
Meat: Old Franconian Roast Caraway in Dark Beer Sauce
The perfect meat: old franconian roast caraway in dark beer sauce recipe with a picture and simple step-by-step instructions.
- 750 g Pork neck
- 1 bottle Dark beer
- 1 tablespoon Caraway seed
- 4 piece Allspice grains
- 2 piece Bay leaves
- 0,5 teaspoon Black peppercorns
- 1 piece Onion
- 1 piece Carrot
- 1 tablespoon Ground caraway
- 1 tablespoon Black pepper from the mill
- 1 tablespoon Medium hot mustard
- 2 tablespoon Flour
- 1 tablespoon Lard
- Peel the carrot and onion and cut into cubes. Mash the allspice and peppercorns. Put everything together with the bay leaves and the caraway seeds in a bowl, pour over the beer and put the meat in it. Cover the bowl and put in a cool place. Leave to marinate for about 24 hours and turn the meat (or the bowl) in between.
- Heat the fat in a pan (suitable for the oven). Remove the meat from the marinade, pat dry and rub ground caraway seeds and pepper, brush with mustard and turn in flour.
- Sear the meat on all sides, pour in the marinade and cover everything and put it in the oven preheated to 175 degrees. Let simmer slowly for about 2 hours. Possibly add some more liquid (beer or water).
- After 1.5 hours, remove the meat from the sauce, strain it through a sieve, put the whole meat back in the oven with a little water, but do not cover it any more.
- Bring the sauce to the boil, there is almost no need to thicken because of the vegetables, season with caraway seeds, salt, pepper and possibly a pinch of sugar.
- Cut the meat and serve with sauce and side dishes – here “Green Dumplings” – on preheated plates.
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